Indian · Dinner
Spiced Chicken Rice Bowl
Turmeric- and garam-masala-marinated chicken thigh, seared then simmered with onion and tomato until coated in aromatic pan sauce. Served over basmati rice with cooling cucumber-yogurt raita and fresh cilantro, finished with lime.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
538Calories
45.2gProtein
19.8gFat
47.3gCarbs
6.8gSugar
3.6gFiber
612mgSodium
198mgChol
4.9gSat Fat
870mgPotassium
140mgCalcium
3.8mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces. Toss with yogurt, ginger-garlic paste, turmeric, garam masala, cumin, and chili powder until evenly coated.
2
Marinate
Cover and refrigerate the chicken for 20 minutes.
3
Sauté
Heat vegetable oil over medium-high heat in a skillet for 1 minute. Add sliced onion and cook 3 minutes until softened and golden at edges.
4
Sear
Add the marinated chicken in a single layer and sear undisturbed for 4 minutes over medium-high heat until the underside browns and no longer shows pink.
5
Simmer
Stir in diced tomato, reduce heat to medium-low, and simmer uncovered for 8 minutes until tomato breaks down and chicken is cooked through with clear juices.
6
Build
Spoon cooked basmati rice into a bowl and top with spiced chicken and pan sauce.
7
Finish
Stir together yogurt and finely diced cucumber with a pinch of salt until combined.
8
Plate
Spoon the raita alongside rice, scatter chopped cilantro over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless skinless chicken thigh
- 1 cup190g basmati rice, cooked
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 11 onion
- 11 tomato
- 2 tbsp30ml vegetable-oil
- 8 tbsp8 tbsp plain yogurt
- 4 tbsp4 tbsp cucumber
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 22 lime wedge
